Spinach and Artichoke Dip Soup with Cheese Tortellini

This is an interesting twist to the classic dip recipe that many of us love.  I have my own simple ingredient that I add to my dip, that was also added to this soup.



4 T Unsalted Butter

14oz. Jar Marinated Artichoke Hearts, marinade reserved

1/4 C Yellow Onion, minced

1/4 C Diced Green Chilies

3 Cloves Garlic, minced

1/4 C AP Flour

4 oz. Cream Cheese, softened, cubed

4 C Chicken Broth (can substitute vegetable broth)

2 C Heavy Cream

1 C Fresh Spinach, diced

1 tsp. Garlic Salt (regular salt totally okay)

1/2 tsp. Fresh Ground Black Pepper

1/2 tsp. Italian Seasoning

1 package Cheese Tortellini

1/2 C Parmesan Cheese plus more for topping


-Over medium high heat, melt butter, add in onion, artichokes and chilies, cook about 2-4 minutes add in garlic and cook an additional 3 minutes.

-Sprinkle with flour and stir, add in chicken broth, stir to dissolve flour.  Add in cream cheese and cook until cheese melts.  Add in heavy cream, spinach and spices.  Bring to boil, add in tortellini, reduce temp to medium low and simmer/boil about 8 minutes, remove from heat stir in parmesan.

Serve warm and top with additional parmesan if you desire. Enjoy!


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